DEFINED BY FORZA FORNI

PIZZA STYLES

NEAPOLITAN PIZZA

Authentic Neapolitan pizza is governed by a strict set of rules laid out by the Association of True Neapolitan Pizza (Associazione Verace Pizza Napoletana). A focus on traditional Neapolitan ingredients and a skilled pizzaiolo are a must for the baking of true Neapolitan pizza.

DIAMETER:
10 –
12″

OVEN TEMP:
800 – 900ºF

BAKE TIME:
60 – 90 s

FLOUR TYPE:
Type 0/00 
Neapolitan wheat flour

DOUGH HYDRATION:
65% – 70% hydration

NEO-NEAPOLITAN PIZZA

Neo-Neapolitan pizza refers to a pie that takes its basic inspiration and baking process from the authentic Neapolitan pizza, but pushes the flavors and ingredients into new and exciting directions that are outside of the strict Neapolitan tradition. 

DIAMETER:
10 – 12″

OVEN TEMP:
700 – 900ºF

BAKE TIME:
1 – 3 minutes

FLOUR TYPE:
Type 00 Neapolitan wheat flour, may also be mixed with other local and regional flours

DOUGH HYDRATION:
60% – 70% hydration

ARTISAN PIZZA

Artisan pizza is a classification for brick oven pizza that hearkens to a free-form interpretation of a rustic wood fired pizza. Pizzas in this category can range from having crusts with a cracker-like Roman-style consistency, to an evenly baked flatbread-like crust.

DIAMETER:
10 – 16″

OVEN TEMP:
600 – 800ºF

BAKE TIME:
2 – 4 minutes

FLOUR TYPE:
Ranges from Type 00 to high gluten American flours, and/or other unique choices

DOUGH HYDRATION:
55% – 65% hydration

NEW YORK STYLE PIZZA

New York style pizza, originally developed by Neapolitan and Italian immigrants in New York, is markedly different from the Neapolitan pizza found in Naples. New York style pies are larger, usually in slices, and made with high gluten flour baked at a lower temperature.

DIAMETER:
16 – 20″

OVEN TEMP:
550 – 700ºF

BAKE TIME:
3 – 5 minutes

FLOUR TYPE:
Enriched high gluten American flour

DOUGH HYDRATION:
55% – 65% hydration